A Healthy Broccoli Salad With Pepper. Step-by-step Recipe With Photo

Broccoli and pepper salad is easy to make for breakfast. For those who follow the figure, prepare the correct and wholesome food, I advise you to include such fitness recipes in your menu, they contain a lot of useful things - fiber, protein, and, of course, vitamins, where can you go without them. Salad without oil, however, if diet and shape allow, then pouring quality olive oil over the finished dish will be tastier. For a variety of textures, and it is pleasant for our tongue and palate to feel tender baked vegetables, creamy sauce and crunchy seeds, I sprinkle the finished salad with sesame seeds, it can be replaced with pumpkin seeds or sunflower seeds, whatever you like.

• Cooking time: 30 minutes
• Servings: 2

Ingredients for broccoli and pepper salad

• 300 g broccoli;
• 1 red bell pepper;
• ⅓ lemon;
• a few leaves of fresh lettuce;
• a small bunch of fresh herbs (parsley, dill, green onions);
• 200 g of cottage cheese, fat content 2%;
• 40 g fat-free unsweetened yogurt;
• black and white sesame;
• ground sweet paprika, sea salt, crisps or whole grain breads for serving.

How to make a healthy broccoli and pepper salad

Both fresh and frozen vegetables are suitable for making broccoli and pepper salad. The frozen cabbage should be removed from the freezer for 30 minutes - 1 hour before cooking and left at room temperature.

We break broccoli into inflorescences, the smaller the inflorescences, the shorter the heat treatment time, and, therefore, more vitamins will be stored in the cabbage.

Pour about 1 liter of water into a wide and shallow saucepan and bring to a boil. Put broccoli inflorescences in boiling water, blanch for 2-3 minutes, take out with a slotted spoon, put on a board or discard the inflorescences in a colander.

Fleshy, red bell peppers are thoroughly washed, pricked with a knife, put on foil and sent to an oven heated to 200 degrees for about 10-12 minutes.

The baked pepper can be peeled, for this we put the pod in a bag, leave it for 5 minutes, then remove the skin with a knife, cut the pepper in half, remove the seeds. Cut the pulp into narrow, long slices.

Place the blanched broccoli and the strips of pepper in a bowl. This salad can be served warm, so you don't have to wait for the vegetables to cool down.

Squeeze lemon juice on vegetables, sprinkle with a pinch of sea salt, mix gently.

Making a sauce for the broccoli and pepper salad. Finely chop a bunch of fresh herbs - dill, parsley, green onions. Put soft cottage cheese without lumps in a deep bowl, add chopped herbs, ground sweet paprika and sea salt to taste.

Add fat-free unsweetened yogurt to the sauce, mix thoroughly.

Put a portion of the sauce on a plate, on top a few leaves of fresh salad.

Then add a serving of seasoned vegetables, sprinkle with black and white sesame seeds.

Serve the broccoli salad with pepper immediately. It is delicious to dip chips or whole-grain breads into this sauce, so they will come in handy.

Bon Appetit. Cook healthy food, fitness recipes are great!